I didn’t expect a whisky sour this simple to feel so bright, smooth, and dangerously sippable. This Maker’s Mark version is basically fresh lemonade with a bourbon backbone, and it just might become my summer favorite.

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I’m obsessed with this Maker’s Mark Whisky Sour because it drinks like fresh lemonade grew a backbone. The Maker’s Mark Bourbon brings that vanilla-oak thing I love, while fresh lemon juice keeps every sip sharp, bright, and a little dangerous in the best way.

But it’s not fussy. It’s the kind of cocktail I want when the grill is going, the ice is clinking, and I’m not in the mood for anything precious.

Tangy, smooth, and just sweet enough. And yes, even bourbon skeptics tend to come around fast.

One glass in and I’m already claiming the pitcher.

Ingredients

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Maker’s Mark brings that warm vanilla-caramel vibe, so the drink feels cozy, not harsh.
Simple syrup smooths the edges, because straight lemon can get bossy fast.
Fresh lemon juice keeps it bright and tangy, like a little wake-up call.
Plus, the cherry adds a sweet finish and makes the glass feel fun.
Basically, lemon peel gives it that fresh citrus smell before you even sip.

Ingredient Quantities

2 parts Maker’s Mark Bourbon

1 part simple syrup (1:1 sugar and water)

1/2 part fresh lemon juice

Cherry for garnish

Lemon peel for garnish

How to Make this

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1. Fill a cocktail shaker with ice.

2. Add 2 parts Maker’s Mark Bourbon to the shaker.

3. Pour in 1 part simple syrup.

4. Add 1/2 part fresh lemon juice.

5. Secure the shaker lid and shake vigorously for about 10 to 15 seconds until well chilled.

6. Strain into a rocks glass filled with fresh ice.

7. Garnish with a cherry and express a lemon peel over the drink, then drop the peel in.

8. Serve immediately and enjoy.

Equipment Needed

1. Cocktail shaker with lid
2. Jigger or measuring pourer
3. Citrus juicer or hand squeezer
4. Hawthorne or fine mesh strainer
5. Rocks glass (old fashioned glass)
6. Ice scoop or tongs
7. Channel knife or vegetable peeler for lemon peel
8. Cocktail pick for cherry garnish

FAQ

Q: Can I use bottled lemon juice instead of fresh lemon juice? A: Fresh lemon juice is strongly recommended for brightness and correct acidity; bottled lemon juice will taste flatter and change the balance.

Q: What size is a part in this recipe? A: A part is a relative measurement; common choices are 1 part = 1 ounce or 1 part = 30 ml. Keep proportions the same for scaling.

Q: Can I substitute another bourbon for Maker's Mark? A: Yes, but Maker's Mark has a sweeter, softer profile that complements the sour; choose a bourbon with similar sweetness to preserve the intended flavor.

Q: How sweet should the drink be? A: The 2:1:0.5 ratio yields a balanced, slightly tart cocktail. Adjust the simple syrup up or down by about 1/4 part to suit your taste.

Q: Should I use egg white for a frothy top? A: Optional. Egg white adds a silky texture and foam; use pasteurized egg white or aquafaba for a vegan alternative and dry shake before adding ice for best foam.

Q: How long can I store pre-mixed Whisky Sour? A: Store in the refrigerator up to 24 hours in a sealed container. Shake or stir well and add fresh ice before serving to restore chill and slight dilution.

Maker’s Mark Whisky Sour Recipe Substitutions and Variations

Bourbon
- Rye whiskey for a spicier, drier profile
- Dark aged rum for a sweeter, molasses note
- Canadian whisky for a lighter, smoother drink
- Japanese whisky for a delicate, refined character
Simple syrup (1:1)
- Honey syrup (1:1 honey and warm water) for floral richness
- Agave syrup for a lighter, slightly vegetal sweetness
- Maple syrup for warm, autumnal depth
Fresh lemon juice
- Lime juice for a brighter, more tart edge
- Grapefruit juice for a slightly bitter, aromatic twist
- Bottled lemon juice in a pinch, adjust quantity to taste
Cherry for garnish
- Luxardo maraschino cherry for richer, boozy sweetness
- Brandied cherry for complex, warm flavors
- No garnish, or a fresh berry for a fresher look

Pro Tips

1. Use the best ice you can: big clear cubes melt slower and keep the drink chilled without watering it down too fast. If you only have small ice, chill the glass in the freezer first.

2. Brighten the flavor by rolling the lemon between your palm and the counter before juicing. It makes more juice and livelier citrus oils, so you get better balance from that small 1/2 part.

3. Make the simple syrup fresh and cool it completely before using. If you like a touch of complexity, dissolve the sugar with a strip of lemon peel and discard the peel when syrup cools.

4. When expressing the lemon peel, hold it close to the drink and give a firm snap to spray the oils on the surface, then rub the rim for aroma. Drop a chilled cherry in for looks, but try a high-quality cocktail cherry rather than a bright supermarket one for a richer finish.

Maker’s Mark Whisky Sour Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

220

kcal

Equipment: 1. Cocktail shaker with lid
2. Jigger or measuring pourer
3. Citrus juicer or hand squeezer
4. Hawthorne or fine mesh strainer
5. Rocks glass (old fashioned glass)
6. Ice scoop or tongs
7. Channel knife or vegetable peeler for lemon peel
8. Cocktail pick for cherry garnish

Ingredients

2 parts Maker's Mark Bourbon
1 part simple syrup (1:1 sugar and water)
1/2 part fresh lemon juice
Cherry for garnish
Lemon peel for garnish

Directions

Fill a cocktail shaker with ice.
Add 2 parts Maker's Mark Bourbon to the shaker.
Pour in 1 part simple syrup.
Add 1/2 part fresh lemon juice.
Secure the shaker lid and shake vigorously for about 10 to 15 seconds until well chilled.
Strain into a rocks glass filled with fresh ice.
Garnish with a cherry and express a lemon peel over the drink, then drop the peel in.
Serve immediately and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.